You only need 3 main ingredients to pull off this deliciously simple vegan coconut frosting! Insanely good, this frosting takes just a few minutes to whip together, plus goes great on EVERYTHING. So what are you waiting for?
In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla.You'll want to make sure you are using soft coconut oil, which replicates softened butter.
Next, slowly pour in powdered sugar, one cup at a time, while keeping your electric beaters going. You'll want to do this on low speed (so you don't have a powdered sugar tornado!). Frosting will start to get THICK. Once you have all the powdered sugar mixed in, slowly drizzle in your filtered water until you reach the desired consistency. Remember, coconut oil melts in the heat, so you'll want to ice your cake/cupcakes quickly and then pop them in the fridge to stiffen.
Notes
This coconut frosting is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally gluten-free, soy-free, and nut-free (coconut is not generally lumped in with classic nuts such as peanuts, cashews, almonds, etc.).
Want to make this chocolate? GREAT IDEA. Simply stir cocoa powder in with the powdered sugar. For a light chocolate, try 3-4 tablespoons. For dark chocolate, try ⅓-1/2 cup of cocoa.
As stated in the tips above, coconut oil will melt in the heat, so if you are serving this in the summer months or outside, I highly recommend substituting at least half of your coconut oil with dairy-free vegan butter. This will prevent the chances of melting (and a very sad birthday cake). To use, whip the softened vegan butter in with the coconut oil and vanilla in the first step.